Translate 
Abstract
This systematic literature review investigates the selling experiences and skill development of Senior High School Technical-Vocational-Livelihood (TVL) Home Economics (HE) students, with a focus on the challenges they face, coping mechanisms they use, and the strategies proposed for enhancing their entrepreneurial competencies. Drawing on both international and local studies, the review highlights how experiential learning, particularly through the sale of outputs from bread and pastry production and cookery courses, equips students with essential skills such as customer service, marketing, inventory management, financial literacy, and communication. Studies from UNESCO (2020), TESDA (2021), and the Culinary Institute of America (2021) underline the importance of hands-on learning in bridging academic preparation and workforce demands. Despite notable benefits, research points to persistent challenges, including resource limitations, production quality control, and customer relations. The review synthesizes insights from key theoretical frameworks, including Kolb’s Experiential Learning Theory, Drucker’s Entrepreneurship Theory, Piaget’s Constructivist Learning Theory, and Erickson’s Skills Development Theory, which collectively explain how real-world selling experiences foster the development of entrepreneurial mindsets and technical competence among students. Philippine government programs like Go Negosyo and the K–12 Enhanced Basic Education Act further contextualize the local relevance of selling activities in the TVL track. The review concludes with a call for targeted interventions, such as curriculum adjustments and practical training enhancements, to better prepare TVL-HE students for entrepreneurial success and workforce integration.
Published Version
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
